Recipe: Scrambling eggs for a buffet

I've made scrambled eggs in those quantities in cast iron over an open fire, so I think I can safely say that they can be cooked just about anywhere. That said, if they're going to be eaten as soon as they're served, I think two batches would be easier. Large quantities of eggs can take a really long time to cook. But if you're ready to be brave (and maybe try this out first), I'd recommend a stand-alone roaster. Rival makes a good one. Just be sure to preheat and use enough butter/cooking spray.